To Yang Ming's surprise, even if he made a lot of salmon sashimi, he still couldn't satisfy Kaido's little loli's stomach!

She is like a bottomless pit, and she can't fill it up!

Suddenly, Yang Ming felt a little dizzy!

Do you really want to let him ****, ah, it's overworked, cough, it should be the rhythm of back pain.

Facing the guests who can't get enough to eat no matter how much they eat, it is a painful and happy thing for a chef.

Yang Ming rolled up his sleeves, and immediately felt that he was full of fighting spirit.

Be sure to fill Kaido's little loli's stomach!

At this moment, what he wants to do is a home-cooked dish, dumplings.

Dumplings, also known as dumplings, are semi-circular pasta with stuffing. Because of their slightly flat shape, they are also called "flat food" in some places.

"Qing Barnyard Notes" said: "There is stuffing, or so-called fenjiao - and it can be steamed or fried. It is boiled in water and there is soup called dumplings."

Yang Ming once entered the world of small masters and learned a special dumpling method in Yangquan Restaurant.

That is, shrimp dumplings.

As a special dish in Yangcheng, shrimp dumplings are different from other places in China in terms of fillings and the production of dumpling skins.

First, Yang Ming cooked the fat meat, and then with the help of a junior knife, cut them into small pieces, each of which was the size of a mung bean.

Yang Ming put the cut fat diced meat in a bowl for later use, then took out a kitchen knife, peeled the shrimp, removed the fishy lines, washed it, and then wiped off the water with paper.

As the saying goes, the devil is in the details.

If you don't absorb the moisture of the shrimp, it will not be easy to stick together when you want to stir the filling evenly later.

Then, Yang Ming patted the shrimp flat with the knife face. During this process, Yang Ming was very careful, for fear that he would accidentally pat the shrimp too hard, and pat the shrimp into a puree, which would not be delicious.

Afterwards, Yang Ming cut a knife in the middle of the back of the shrimp, which could ensure that the shrimp could be better cooked during the steaming process.

Of course, if you only use these as fillings, you can also.

However, in this way, the taste of the dumplings made will be too monotonous and easy to get tired.

Therefore, Yang Ming specially prepared horseshoes.

Horseshoe is refreshing and sweet, which can improve the taste of dumplings and at the same time increase its flavor.

Yang Ming washed and peeled the horse's hooves, and with the help of a junior knife, cut them into small diced pieces the same size as the fat diced.

Next, Yang Ming poured all the fillings into a large bowl.

Then, add salt, chicken essence, sugar, sesame oil, white pepper and egg whites into it, add chopped carrots and minced coriander.

Yang Ming grabbed it clockwise with his hands. At the same time, he grabbed it while grabbing it, and beat it hard in the bowl.

Through this kind of beating, the flavors of various seasonings can be incorporated into the stuffing, which is commonly referred to as flavor.

It can be seen that with the passage of time, the fillings that were originally distinct, after some stirring, gradually merged into one, and it became that I have you, you have me, and it is difficult to separate each other again.

When the filling is finished, it is the turn of the dumpling skin.

Yang Ming first washed his hands with clean water, focusing on removing the odor from his hands, before starting to make dumpling skins.

Because the stuffing needs to be marinated for a while after the stuffing is mixed well, so the dumpling skins are made later.

As for why the shrimp dumplings are different from other dumplings?

Here is where the mystery will be revealed.

Because the dumpling skin of shrimp dumplings not only uses starch, but also adds clear powder.

Yang Ming first put a pot of water at the bottom, turned off the heat after the water boiled, immediately poured the flour and starch into it at the same time, and quickly stirred in the same direction with a rolling pin.

In this process, the speed must be fast!

Never slow down!

Otherwise, the whole flour will not form a lump and will easily fall apart, and it will have to be done all over again at that time.

The flour stirred in this way is very strong, and almost all stick together. Yang Ming needs to use a rolling pin to get them out piece by piece, put them on the chopping board one by one, and then add a little lard to act as a lubricant, and then knead them with his hands until smooth. dough.

While the flour that was fished out was still warm, Yang Ming didn't dare to waste any time, and hurriedly started rolling out the skin.

Yang Ming took out a small dose of flour and rolled it into a thin circle with a rolling pin. Due to the addition of clear flour, it looked almost transparent.

Then it was wrapped in shrimp stuffing. Yang Ming was already familiar with it at Yangquan Restaurant, and everything went so smoothly.

At almost the same time, he fed the skin with the index finger of his left hand, and folded the thumb and index finger of his right hand.

Shrimp dumplings are not the same as ordinary dumplings. They must be small and delicate, that is, small in size, evenly folded, and not dense.

After wrapping, the shrimp dumplings are generally smaller than other types of dumplings.

However, compared to other dumplings, the skin of the shrimp dumplings is very thin and crystal clear, and the meat filling can be clearly seen from the outside.

Especially when I saw the whole shrimp, I became more appetizing, and the saliva really hung upside down like a waterfall.

Yang Ming placed the wrapped shrimp dumplings into several concentric rings, making full use of the space on the plate, and then placed them in the hot pot that had been prepared for steaming.

Accompanied by the clouds and mists, a fragrant fragrance spreads out, which is even more mouth-opening, and I can't wait for a meal.

From the kitchen, there was a sudden fragrance.

In this fragrance, mixed with the umami of shrimp meat, it is even more impressive.

This is the best shrimp dumplings!

I saw that the skin of these shrimp dumplings was as white as snow, thin as paper, translucent, and the filling inside the skin was vaguely visible. It looked like a comb of bananas, which looked very attractive.

Where has Kaido little loli ever seen such deliciousness!

Seeing it at this time, Kaido's little Lolita's stomach was like a huge wave, and a sound like a muffled thunder suddenly exploded in this small kitchen.

Goo Goo! Goo Goo! Goo Goo!

Hearing the sound, Yang Ming suddenly recovered from his focus on cooking.

Yang Ming looked at Kaido's little Lolita leaning against the door wall, her eyes were round, and she looked like she was drooling, and couldn't help but feel happy.

"If you want to eat, just take it." Yang Ming said lightly.

"Then I'm welcome!" Little Kaido said in a familiar voice~lightnovelpub.net~ After saying that, Little Kaido strode forward and grabbed a dumpling.

When they got closer, Kaido's little loli discovered that the size of these dumplings was limited to one bite.

These shrimp dumplings have a half-moon-shaped spider belly on the outside, with a total of 12 skin folds. The whole is crystal clear and beautiful.

Kaido's little loli gently opened her red lips, revealing her white teeth, and gently bit off a corner of the shrimp dumpling.

Although the shrimp skin is thin and transparent, it has a soft and tough inside when biting, and it tastes very strong.

Naturally, this is also thanks to the addition of clear powder.

After chewing for a while, Kaido's little Loli couldn't wait to swallow the whole shrimp dumpling into her mouth.

The whole shrimp dumplings are smooth and fresh, delicious and tempting, it is simply the best in the world!